Crispy Orange Seitan and Broccoli

Mix together all the sauce ingredients except the cornstarch and water, starting with 1 tablespoon of brown sugar. Taste and add more sugar if desired. Then whisk together the cornstarch and water in a separate bowl before adding to the sauce. Whisk to combine.

In a bowl toss together the setian with the salt and pepper, then toss with cornstarch to coat. In a second bowl toss the broccoli in soy sauce and pepper and then add the corn starch and stir until it's coating the broccoli (the broccoli will not be fully coated).

Heat a wok or skillet over medium high to high heat. Once hot, add a splash of oil (about 1/2 tablespoon) and the seitan. Cook 2-4 minutes or until crispy, stirring almost constantly. Remove from heat.

Add another bit of oil (about 1/2 tablespoon) and the broccoli. Fry for 2-4 minutes until the broccoli is bright green and starting to turn tender, then add the white and light green parts of the sliced scallions. Cook for 30 seconds.

Add the seitan back to the wok along with the sauce. Bring the sauce to a simmer and let cook and thicken about 1-2 minutes until it thickly coats the seitan and broccoli. Serve immediately with jasmine rice and garnish with scallion greens and sesame seeds.